Cod fritters with Tuttosole tomatoes

chef

Maurizio Ferrari

Other Ingredients

200 g Cold water

100 g 00 flour

50 g Rice flour

2 g Dry yeast

to taste Marjoram

to taste Sunflower seed oil

to taste Salt and pepper

Serves 6

Put the rice flour and the 00 flour (sifted) in a bowl, add the yeast and the frozen water and mix everything quickly to obtain a homogeneous mixture. At this point, add the diced Tuttosole tomatoes, Èbaccala, salt, pepper and a few marjoram leaves. Let the mixture rest for about 30 minutes in the fridge. With the help of 2  tablespoons, make the quenelles and fry them in hot oil until golden brown. Now place the Èbaccala quenelles on a plate with few more pieces of Tuttosole tomatoes and a side dish of Red onion and balsamic vinegar sauce.